Vinegar-Braised Red Cabbage
This is a tart dish. Adding additional jelly or serving the cabbage with some additional butter melted on top can cut the tartness. Be sure to refrigerate any leftovers; the cabbage tastes better the next day and can be reheated and served warm or used cold as a pickle-replacement condiment on a sandwich.
INGREDIENTS | SERVES 8
- 1 medium head of red cabbage
- 4 tablespoons butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- ⅓ cup water
- ⅓ cup white or white wine vinegar
- 1 small apple, peeled and grated
- 1 tablespoon red currant jelly, or to taste
Remove and discard the tough outer leaves of the cabbage. Cut the cabbage in half and remove the core; finely slice or shred the cabbage.
Add the shredded cabbage, butter, sugar, salt, water, vinegar, and apple to the slow cooker.
Cover and cook on low for 6 hours or until the cabbage is cooked through.
Stir and taste for seasoning. Add additional salt and jelly if desired.
